Recipes From The Scrapbook @fromthescrapbook - Tumblr Blog

planforgoodcooking

Yes! 100 Ways to Enjoy Bananas, 1925

#bananas #banana recipes #vintage recipes #vintage food #1920s #20s

allhailthe70shousewife

#pie

wallacepolsom

Wallace Polsom, Life During Wartime: Persuasion (29 Apr 2024), paper collage, 19.7 x 24 cm.

Random living spaces I clipped from a vintage magazine a long time ago. 1950-70s??

#vintage #vintage magazine #living space #living room #decor inspo #decor inspiration #vintage decor #interior design #interiors #vintage interiors

fromthescrapbook

Whoever finishes lunch first can use the Windex Spray

A girl's dream.

Cartoon for the Drackett Company (OH) by Whitney Darrow Jr.

windex-mention

Windex mention!

fromthescrapbook

There is actually a tumblr blog dedicated to windex mentions...!

#windex #windex mention

yesterdaysprint

Daily Mirror, England, April 8, 1920

#1920s #body types #body inclusivity #representation #1920s fashion

A Portuguese Cognac Cake Recipe

I have no idea where I got it from, all I have is this clipping. It's funny how synthetically explained. it is.

As I said in my previous post, I feel Christmas time relates with sweet alchohol, liquors, spices, caramels, aromatic pastes...all that stuff that warms the body and the soul. So here's the translation:

5 eggs 300grs sugar 300grs flour 150grs butter 30ml cognac toasted almonds fresh butter to taste fruit jam to taste Melt the butter, add the flour little by little and then the egg yolks already mixed with the sugar; after everything is well mixed, pour in the cognac and whip. Finally, gently mix the egg whites beaten in stiff peaks. Bake in a mold greased with butter and sprinkled with flour. When finished, spread with the fruit jam and cover with the toasted almonds.

#vintage #vintage recipe #vintage cake #cake recipe #alchohol #brandy #cognac #brandy cake #cognac cake #portuguese #recipe #cake

Toni-torts

I've just realised I don't have anything Christmas-y ready to post, but I'm sharing this intriguing dessert, which seems like a spin on tortoni? I would make it for Christmas.

Tomorrow I'll post a cognac cake recipe, because Christmas also personally makes me think rich, aromatic flavours of alchoholic beverages and spices being used in recipes

Originally published in The American Home magazine in 1954

#1954 #1950s #50s #50s dessert #50s recipe #vintage magazine #vintage recipe #tortoni #toni-torts #the american home #vintage

EGGS.

From a Portuguese magazine issued in the year of 1950.

Here's how to deal with your eggs more profeggsionally. Eggveryday.

Get it?

Translation

«If your wish is to achieve a perfect egg a la coq, place it in cold water and begin heating it up. Remove it once it starts boiling. Done.

Whip your egg whites when making scrambling eggs. They'll grow in volume.

When you have to mix an egg yolk into a boiling liquid, dissolve it first in a little bit of water, milk or even cream to prevent it from coagulating.

To make your omelettes and scrambled eggs fluffiier and taller, add in a spoon of milk per egg.

Both white and brown shelled eggs have the same nutritional value [I'd never thought about it, but it's interesting to know!]

You recognise how fresh your eggs are by dropping them in a saline solution (125g of salt for 1L of water). A very fresh egg will sink to the bottom, an egg with more than 2 days stays in the middle, an egg with more than 4 peaks into the surface, and an egg with more than 15 is completely afloat.

If the shell of a boiled egg dries immediately as you take it from the water, that means it's a very fresh egg.

If you add lemon juice to the water the eggs are boiling in, that will prevent the yolk from turning greenish if you end up leaving them for longer than is necessary.

If you don't digest eggs so easily (in an omelette, scrambled, fried, etc.), squeeze some lemon juice over them to make their digestion easier.»